Super creamy hemp pasta
Super creamy hemp pasta is such a delish weeknight meal, filled with so many nutritional goodies and vegan protein. I rarely eat pasta, but when I do I makes sure that I fill up on lots of vegetables and nutrition. This dish is the perfect balance between spoil, nutrition and just all around good flavors.
Recipe
Print Recipe
0
min
Prep Time
0
min
Cook Time
Serves
2 people
Difficulty
Beginner
Super creamy hemp pasta .
Ingredients
- Two cups dry whole wheat rigatoni pasta
- Olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped red pepper
- 1/2 cup cooked brown lentils
- 1/3 cup cooked peas
- 1/2 cup brown mushrooms
- 1/2 cup coconut cream
- 1/2 cup soaked cashews
- 1/4 cup hemp seeds
- 1/4 cup nutritional yeast
- 1/4 cup toasted pine nuts
- Salt and pepper
- Fresh thyme
Vegan parmesan
- 1/2 cup cashews
- 1/4 cup hemp seeds
- 1/4 cup nutritional yeast
- 1/4 tsp salt
Method
- Cook the pasta in boiling water with salt and a bit of olive oil until al dente.
- Drain and place back in the pot and set aside.
- Fry the red onion, garlic, and red pepper together, remove and then start by making the pasta sauce and suteéd mushrooms.
- Make the pasta sauce by blending together the coconut cream, hemp seeds, cashews, nutritional yeast, salt, and pepper.
- Remove the stems of the mushrooms and fry in olive oil, add a dash of soy sauce at the end to caramelize a bit before removing.
- Mix in a few tbsp of the sauce into the pasta, add a bit of boiling water if needed, mix through the vegetables and top with the sauteéd mushrooms, vegan parmesan, toasted pine nuts, and fresh thyme.
- For the parmesan: simply blend all the ingredients together and store in a glass container in the fridge.
Hope you love this super easy weeknight meal, loaded with protein, good carbs , and healthy fats!
M*
